Image Source from mariaabbinante

Vera’s Eggplant Parm: A Heartfelt Recipe

Eggplant Parmesan, or ‘Melanzane alla Parmigiana’ as it’s known in Italy, is a delightful dish that celebrates the rich flavours of aubergine paired with a symphony of cheeses, fresh tomatoes, and aromatic herbs. This beloved recipe, shared by my dear friend Vera, brings warmth and flavour to any table, making it a favourite among family and friends.

Ingredients

For enjoying this comforting dish, you will need the following ingredients:

For the Eggplant:

• 2 large aubergines (eggplants)
• Salt (for sweating the aubergines)
• Olive oil (for frying)

For the Tomato Sauce:

• 2 tins (400g each) of chopped tomatoes
• 2 cloves of garlic, minced
• 1 onion, finely chopped
• 1 tablespoon of olive oil
• A pinch of sugar
• Fresh basil leaves
• Salt and pepper to taste

For Assembling:

• 250g of mozzarella cheese, sliced
• 50g of grated Parmesan cheese
• Fresh basil leaves for garnish
• Optional: A sprinkle of dried oregano

Method

Step 1: Prepare the Aubergines

1. Begin by slicing the aubergines into 0.5 cm thick rounds. Lay these slices out on a clean kitchen towel or a large plate and sprinkle them generously with salt. This process helps to draw out the moisture and any bitterness from the aubergines. Allow them to sit for about 30 minutes.

2. After 30 minutes, rinse the aubergine slices under cold water and pat them dry with paper towels.

Step 2: Make the Tomato Sauce

1. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic and cook for another minute, being careful not to burn it.

3. Pour in the chopped tomatoes, add a pinch of sugar, salt, pepper, and a few basil leaves. Bring the sauce to a simmer, and let it cook for about 20-25 minutes, until it thickens slightly. Stir occasionally to prevent sticking.

Step 3: Fry the Aubergines

1. In a large frying pan, heat enough olive oil to cover the bottom of the pan over medium heat.

2. Once the oil is hot, fry the aubergine slices in batches until they are golden brown on both sides. This should take about 3-4 minutes per side. Remove them from the pan and place them on paper towels to drain any excess oil.

Step 4: Assemble the Dish

1. Preheat your oven to 180°C (350°F).

2. In a large ovenproof dish, spread a thin layer of tomato sauce at the bottom.

3. Layer half of the fried aubergines over the sauce, followed by half of the mozzarella slices, and a sprinkle of Parmesan cheese. Add another layer of tomato sauce.

4. Repeat the process with the remaining aubergines, mozzarella, Parmesan, and top it off with the last of the tomato sauce.

5. For a finishing touch, sprinkle a little extra Parmesan and oregano on top, if using.

Step 5: Bake

1. Place the dish in the preheated oven and bake for 30-35 minutes or until the cheese is bubbly and golden brown.

2. Once done, allow it to cool for a few minutes before garnishing with fresh basil leaves.

Serving Suggestions

Vera’s Eggplant Parm is best served hot, accompanied by a crisp green salad or some crusty bread. It can also be enjoyed as a hearty vegetarian main dish paired with a glass of red wine.

This dish embodies comfort and nostalgia, and every bite takes you on a journey through traditional Italian kitchens. Whether it’s a family gathering or a quiet dinner, Vera’s Eggplant Parm is sure to impress and nourish the soul. Buon Appetito!

No items listed in the response.